Begin by dicing your chicken into bite-sized pieces.

In a large skillet, heat a tablespoon of olive oil over medium heat, add the chicken, and season with cumin, paprika, garlic powder, salt, and pepper.

Cook for about 7-10 minutes until the chicken is golden brown.

In the same skillet, add additional olive oil and sauté sliced bell peppers and onions for about 5 minutes.

Lay a low-carb tortilla in a clean skillet, sprinkle half of the shredded cheese, layer the chicken and veggies, then top with remaining cheese.

Fold the tortilla in half and cook over medium heat for 3-4 minutes on each side until crispy.

Slice the quesadilla into wedges and serve with sour cream, salsa, or guacamole.